0.0 – 0 reviews • Baked Fish
| Level: |
Easy |
| Total: |
30 min |
| Prep: |
15 min |
| Cook: |
15 min |
| Yield: |
2 servings |
Ingredients
- 2 salmon fillets, each about 8 ounces
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 1 small carrot and 1 small stalk celery, each peeled and grated
- 4 large mushroom caps. thinly sliced
- 2 scallions, cut into 3 inch julienne
- 1/4 cup heavy cream, fish stock or lemon juice
Instructions
- Preheat the oven to 325 degrees. Butter 2 pieces of foil or parchment paper and set aside. Season salmon with salt and pepper. Saute the vegetables in the butter for 2 to 3 minutes just until they begin to get tender. Add the cream and cook until most of it has been absorbed by the vegetables; season with salt and pepper. Place each salmon fillet on the piece of buttered parchment or foil and top with cooked vegetables. Seal the salmon and place the pouch on a baking sheet. Bake for 10 minutes. Remove the pouches from the oven transfer the salmon, vegetables and their juices to a heated plate. Serve as is just with French bread or with a side dish of cucumber curls and mint.
Nutrition Facts
| Serving Size |
1 of 2 servings |
| Calories |
692 |
| Total Fat |
53 g |
| Saturated Fat |
21 g |
| Carbohydrates |
4 g |
| Dietary Fiber |
1 g |
| Sugar |
2 g |
| Protein |
48 g |
| Cholesterol |
196 mg |
| Sodium |
762 mg |
